Cauliflower Carrot Savoy cabbage - Whatever is left over

It's Sunday and you forgot to buy dinner for yourself? Then just look in the fridge and get inspired. In this case, I still had cauliflower in two different colors carrot and kale in the fridge. From this I very quickly conjured up a delicious vegan recipe. We at food for flexitarians love to combine different vegetables and then just enjoy.

Have fun cooking it.

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Ingredients

cauliflower puree 500g cauliflower 125ml vegetable stock 50ml white wine 50ml soy milk 2 shallots Some olive oil for frying Salt and pepper	garnish One carrot Purple cauliflower and white Some Alba oil Ice water Two savoy cabbage leaves 100 ml of frying fat Salt and pepper
light foam 250ml vegetable stock 100ml vegan cream Salt Pepper A dash of soy sauce Some mondamin to bind

Instructions

cauliflower puree

For the puree, peel the shallots and cut them into fine brunoise. Remove the stalk from the cauliflower and then roughly chop and wash the cabbage. Now heat some oil in a pot and sauté the shallots in it until translucent. Then add the cauliflower and sauté. Season with salt and pepper and deglaze with white wine. Now add vegetable stock and simmer for about 20 minutes until the cabbage is soft. Shortly before the end we add the soy milk. Now puree the whole thing with a blender to a puree. If necessary, season again with salt and pepper.

light foam

For the light foam, boil your vegetable stock and season it with soy sauce, salt and pepper. Then add your vegan cream. Bind the whole thing with a little Mondamin and your lightning sauce is ready.

garnish

For the garnish, peel the carrot and blanch it in a pot of water. Then rinse in ice water to prevent further cooking. Cut purple and white cauliflower into small florets and blanch in water as well. For the savoy cabbage chips, heat a pot with oil to about 180 degrees and fry the leaves until crispy. Then drain on a paper towel and season with salt (alternatively, dry the savoy cabbage leaves in the oven at about 130 degrees for 20 minutes).

Sauté the blanched vegetables in some Alba oil and season with salt and pepper.

Now arrange everything together nicely in a plate.

Resumé

A great use of leftovers that can convince not only visually, but also taste. Especially the quick sauce has convinced me very much. We at food for flexitarians recommend that you always have some vegetable stock frozen at home because it can be used universally.